1, find the middle part of the rib, cut the mutton in half along the spine, that is, divide it into saddle meat at the spine.

2, saddle meat. Along the spine, cut the spine with a knife, and clean all the residual meat on the spine when cutting. There is a film and fat between tenderloin and unwanted meat. Peel it off with the tip of a knife, take it out, and then carefully remove the tendons and fat on the surface of the tenderloin.

3. Strip back and tenderloin in the same way.

Boning and meat production technology;

1. Cut one end of the adventitia with a knife tip, pull the cut end of the adventitia, and remove the adventitia and intima with a knife.

There is a half-moon cartilage between fat and meat, which is cut off with a knife.

3. Cut the meat between the ribs with the tip of a knife 3 cm along the front edge of the ribs.

4, along each rib, pick up the ribs and meat with the tip of the knife.

5. Peel off the meat at the front edge of the ribs, remove the spine and remove the hard ribs.